Experts say that if you eat 80% healthy foods 80% of the time, you are in good shape. I love this philosophy because it leaves a little room for the things we feel deprived without. The recipes are given either an Angelic or Devilish status. Aim to eat Angelic recipes most of the time, and then instead of eating a chocolate cake made out of prunes or some nonsense like that, eat a piece of delicious devilish chocolate cake! It's all about moderation, right?! I've done every diet from strict detoxes to all-out eat-whatever-I-want plans, and this way is A) the most sane; b) the most satisfying; and c) the most effective. When we take all the pressure off ourselves and know that if we want to eat something indulgent once in a while, that it's OK--then we see our bodies regulate into healthy, strong versions of our former selves. Try it--you'll see! And know that I care VERY MUCH about what my food tastes like. It will not show up on this blog unless I feel that I can stand behind it 100%. All the recipes are original unless noted, so please use/pass on these recipes but give credit where credit is due. Thank you and Enjoy!!!
Hello! My name is Suzanne. I am an actress/singer/yoga instructor and home cook based out of Los Angeles, CA. I am passionate about food, health, and wellness. I have taken the Professional 1 Series at the New School of Cooking in Culver City, am a 200-hr certified yoga instructor, and have an extensive background in fitness. I hope to inspire you to care for yourself by loving every morsel of food you put in your mouth, by moving your body with intention and patience, and by loving yourself and all the million amazing things you can do.
Sick of the same old fish? Crusting fish with nuts, seeds, or herbs adds great flavor and is very simple. Toasting pecans really makes them 'come alive', so make sure not to skip that important step. I served this fish with quick broiled zucchini slices, but any green vegetable will do. An added bonus to this meal: It will take less than 15 minutes to make, including prep!
2 large pieces of tilapia (or 4 small) 1/4 cup of pecans, toasted extra virgin olive oil 1 teaspoon butter salt and pepper pinch of cayenne pepper lemon wedges for serving
1. Preheat broiler
2. Season fish on both sides with salt and pepper. Put a large pan on the stove over medium-high heat. Add the butter and about a teaspoon of oil.
3. When butter/oil mixture is melted and hot, add tilapia. Let sear (don't push it around.)
4. While tilapia is searing, prepare the pecans by combining them in a small bowl with 1 teaspoon olive oil, a little salt, pepper, and cayenne (to taste).
5. Flip the tilapia and evenly distribute the pecan mixture over the fish. Transfer to the broiler. (Pay attention while broiling as nuts burn quickly. ) Fish should go under the broiler for less than a minute. (If you have particularly thick pieces of fish, leave the second side on the stove for a minute or two longer to make sure they're cooked through.)
The one thing every cook should know about zucchini is that they like HIGH HEAT. Therefore, grilling, roasting, and broiling work best when cooking these tender summer squash. When in a time pinch, try this method.
4 small zucchini salt and pepper (or seasoning salt and pepper) olive oil
1. Preheat broiler.
2. Cut ends off zucchini. Then slice a very thin piece off one side to give the zucchini "feet" to stand on so that it won't roll around while slicing. Slice thinly. Repeat with remaining zucchini.
3. Place on a baking sheet. (If they are piled on top of each other, they will steam so make sure they are placed alongside each other.) Spray or brush with olive oil (use only a little bit).
4. Salt and pepper sparingly.
5. Place under the broiler, keeping an eye on them so they don't burn. When they have a little golden color and look tender, they are done.
Growing up, whenever I brought a good report card home, my mother let me choose the meal for the night. I absolutely always chose steak. A perfectly cooked steak on the grill, with some easy sides, is my idea of a perfect meal. I always use filet (which does mean that I cook it less often....and that's OK with me) because it is so lean yet tender. More affordable choices would be flank, skirt, or sirloin steaks. Think that red meat isn't part of a healthy diet? Think again. Red meat is loaded with protein, iron, and B12 vitamins. Always choose lean cuts of meat, and experts suggest that we try not to eat more than 1 serving a week...but there is no need to cut it out completely. I serve these steaks with a side salad, steamed broccoli, and quick-cooked sweet potatoes with thyme.
2 6-oz. filets salt and pepper
1. Preheat the grill to high heat.
2. With a paper towel, blot the steaks to make sure they are dry. On both sides, generously salt and pepper. (This helps create the crust on the steak, so don't be shy unless you have blood pressure/heart conditions that limit salt).
3. Put the steaks on the grill and don't touch. They will naturally release when ready to be turned. (Note: NEVER press on meat (steaks, burgers, chicken, etc) on the grill....it will just cause the meat to release its juices, leaving you with dry meat.)
4. After meat is ready to be relased (5 minutes or so), flip. Cook to desired tenderness.
Guide to determining doneness of meat: With your hand relaxed, feel the fleshy part between your thumb and pointer finger. This is how a raw steak will feel. Now tighten that area by stretching your thumb and forefingers--this is a super well-done steak. From there, if you release it a little, this is a medium-well. A little more is a medium. A little more is medium-rare, and mostly relaxed is rare. If you like your steaks pink in the middle but cooked through, go for medium. This is the midway point between relaxed and tensed.
Rhubarb is a vegetable that grows in the spring. It is available in most grocery stores right now, or can be bought frozen year-round. It has large triangular leaves that are toxic, but the stalks are perfectly edible and have a delicious, tart flavor. The color of the stalks vary from green to speckled pink to red, all of which can be used. Rhubarb is loaded with Vitamin C, Vitamin K, and Calcium. Most often it is seen in pies or other desserts, but I made a double batch of this salsa, from bigoven, with lamb chops for Easter and had some left over, so I created this super easy and tasty dinner. Enjoy!
1 c. chopped onions 2/3 c dark or golden raisins 2 T Red wine vinegar 4 t chopped jalapeno pepper 2 cloves garlic, minced 1/2 t ground cardamon 6 c fresh or frozen sliced rhubarb salt and pepper
4 boneless skinless chicken breasts, slightly pounded 1/2 lemon, juiced 1 clove garlic, roughly chopped 1/4 c olive oil 1 T herbes de provence salt and pepper
1. Combine lemon juice, garlic, olive oil, and herbes de provence in a freezer bag. Add chicken breasts, making sure all are coated, and place in the fridge to marinade. (Because this uses citrus juice, do not marinade for more than an hour.)
2. Make salsa. In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeno pepper, garlic, and cardamon. Stir in rhubarb. Bring to a boil; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scorching. Set aside. (This can be made ahead and refrigerated).
3. Preheat grill to medium-high heat. Put chicken on grill for 5 minutes. Flip. Cook until cooked through, another 3-5 minutes or so. Serve with salsa.
Got a bunch of leftover hard-boiled eggs? I am always amazed by how quickly deviled eggs go at a party. They are sort of 50's and retro, but everyone loves them. So I made them for my Easter brunch with a little twist and they were devoured.
1 dozen hard-boiled eggs, peeled and halved 1/2 cup light mayonnaise 1 teaspoon dijon mustard 1/4 cup mascarpone cheese Salt and pepper paprika
1. Carefully put all the egg yolks in a bowl. Combine with mayonnaise, mustard, and mascarpone. Add salt and pepper to taste.
2. Using a small ice cream scoop, a teaspoon, or a piping bag, refill the egg whites with the yolk mixture. Sprinkle with paprika.
Eyes darted around the dining room table. What would have been a pleasant evening had taken on the hue of a pointed mystery thriller. The shiny new knives in each guest's hand were suddenly being held with fervent grips. Who was responsible? Something...or someone....had caused these blue rings around the hard boiled egg yolks....
Then, all of a sudden, the front door creaked open, and in walked an unbelievably attractive blonde chick who whispered something into the cook's ear...then, she was gone. The cook stood up at the head of the table, cleared his throat, and shed a tear. "My beloved guests," he blustered, "My sincerest aplogies. I cooked the eggs... too long." All the guests turned to each other with a satisfied smile. It was then that they heard the shriek in the den and noticed a candlestick was missing...
Raw eggs Water Ice
1. Place eggs gently into the bottom of a wide pot. Cover with cold water.
2. Bring to a boil. As soon as the water reaches a boil, turn the flame off, cover tightly, and let sit exactly 8 minutes.
3. Transfer to a bowl of ice water to stop the cooking process. Dry and store in the fridge.
This is a good recipe to make for anyone who's feeling a little bit down. Hey, they can run an extra mile on the treadmill when they're feeling better!
1/2 cup (1 stick) butter, softened 1/2 cup all-natural smooth peanut butter 1/2 granulated sugar 1/2 cup brown sugar, firmly packed 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips (or chocolate bar cut into chunks) 1/2 cup white chocolate chips (or chocolate bar cut into chunks)
1. Preheat oven to 375 degrees.
2. Cream the butter, peanut butter, sugar, and vanilla until light. Add the egg and mix until fluffy.
3. Blend the flour, baking powder, soda, and salt with a whisk. Add these dry ingredients to the wet mixture. Add the dark and white chocolate.
4. Drop cookie dough by teaspoonfuls down on a lightly greased baking sheet (or silpat mat). Bake for 12-14 minutes or until lightly golden.